tag:blogger.com,1999:blog-9536923338335404692024-03-13T05:59:03.514+00:00feeding the lionssupper at our tableCarnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.comBlogger109125tag:blogger.com,1999:blog-953692333833540469.post-25872947787124219172012-04-19T11:06:00.002+01:002012-04-19T11:06:51.935+01:00<br />
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<span class="Apple-style-span" style="color: #707271; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Honey Chocolate Cake, from Nigella Lawson's <b>Feast</b></span></span></div>
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<span class="Apple-style-span" style="color: #707271; font-family: inherit;"><span class="Apple-style-span" style="line-height: 18px;">Exactly what you would wish for in a chocolate cake; a heady aroma, soft crumb that almost calls for a fork for eating and which melts on your tongue, and intense chocolate. Of course, always intense chocolate. </span></span></div>
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<span class="Apple-style-span" style="color: #707271; font-family: inherit;"><span class="Apple-style-span" style="line-height: 18px;">The picture above shows Nigella's honey glaze; I'm not going to give you the recipe for the glaze because it didn't work for me. It was so very, very sweet i felt my teeth dissolve as I eat it. The cake alone is a beautiful piece of work - maybe dust with icing sugar before serving for a little glamour.</span></span></div>
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<span class="Apple-style-span" style="color: #707271; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">100g dark chocolate, broken into pieces</span></span></div>
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<span class="Apple-style-span" style="color: #707271; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">275g light muscovado sugar</span></span></div>
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<span class="Apple-style-span" style="color: #707271; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">225g soft butter (I used dairy free spread)</span></span></div>
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<span class="Apple-style-span" style="color: #707271; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">125ml runny honey (choose a honey to suit your taste - I used a light heather honey)</span></span></div>
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<span class="Apple-style-span" style="color: #707271; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">2 eggs</span></span></div>
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<span class="Apple-style-span" style="color: #707271; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">200g plain flour (I used Dove's gluten-free flour)</span></span></div>
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<span class="Apple-style-span" style="color: #707271; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon bicarbonate of soda</span></span></div>
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<span class="Apple-style-span" style="color: #707271; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon cocoa</span></span></div>
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<span class="Apple-style-span" style="color: #707271; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">250ml boiling water</span></span></div>
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<span class="Apple-style-span" style="color: #707271; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">23cm cake tin, buttered and lined with greaseproof paper. </span></span></div>
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<span class="Apple-style-span" style="color: #707271; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Preheat oven to 180ºC</span></span></div>
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<span class="Apple-style-span" style="color: #707271; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Bring all the ingredients to room temperature first, while melting the chocolate in the microwave - try 20 second bursts, stirring between each blast of heat. Set the chocolate aside to cool slightly.</span></span></div>
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<span class="Apple-style-span" style="color: #707271; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Beat the butter and soft butter together until light and creamy, and add the honey. Add one egg and a tablespoon of flour, beat until combined. Repeat with the other egg. </span></span></div>
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<span class="Apple-style-span" style="color: #707271; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Fold in the melted chocolate and the rest of the flour and bicarb.</span></span></div>
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<span class="Apple-style-span" style="color: #707271; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Add the cocoa (sifted first) and finally beat in the boiling water. </span></span></div>
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<span class="Apple-style-span" style="color: #707271; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Pour the glorious silky batter into the tin, and cook for up to an hour and a half, but set your timer for 45 mins .. then add a foil hat and check every 15 minutes; it may be ready sooner than you expect. </span></span></div>
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<span class="Apple-style-span" style="color: #707271; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Let it cool completely in the tin.</span></span></div>
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<span class="Apple-style-span" style="color: #707271; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">The cake, with glaze. Could you ask for a more delectable texture? I can still taste the sweet honey.</span></span></div>
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</div>Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com1tag:blogger.com,1999:blog-953692333833540469.post-68069619644277182392012-04-05T11:08:00.000+01:002012-04-19T11:09:18.691+01:00<br />
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A punchy potato salad .. with garlic, roasted red peppers, capers, anchovies and chilli with balsamic vinegar. I found it <a href="http://www.delish.com/recipefinder/red-bliss-potato-salad-paesano-style-recipe">here</a>. As the recipe suggests, it is even better 48 hours afterwards.</div>Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0tag:blogger.com,1999:blog-953692333833540469.post-57008560941700661122012-03-20T12:57:00.001+00:002012-03-20T13:06:51.208+00:00<br />
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<span class="Apple-style-span" style="color: #707271;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 18px;">My version of Nigella's Banana Bread, made into a triple chocolate sticky banana cake. </span></span></div>
<ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #707271; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; font-style: inherit; font-weight: inherit; line-height: 18px; list-style-image: none; list-style-position: outside; list-style-type: disc; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 20px; padding-right: 0px; padding-top: 0px; vertical-align: baseline; width: 420px;">
<li style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100g sultanas</span></li>
<li style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">75ml bourbon or dark rum (or use apple juice .. but don't worry about feeding rummed cake to the children as all the alcohol is cooked off and a sweet rich flavour is all that is left behind)</span></li>
<li style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">150g plain flour </span></li>
<li style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">25g cocoa powder</span></li>
<li style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons baking powder</span></li>
<li style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon bicarbonate of soda</span></li>
<li style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon salt</span></li>
<li style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">125g unsalted butter, melted</span></li>
<li style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">150g sugar</span></li>
<li style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 large eggs</span></li>
<li style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 small, very ripe bananas (about 300g weighed without skin), mashed</span></li>
<li style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100g chopped chocolate (try a mix of white and milk)</span></li>
<li style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon vanilla extract</span></li>
<li style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">23 x 13 x 7cm loaf tin, buttered and floured or with a paper insert</span></li>
</ul>
<div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">
<span class="Apple-style-span" style="color: #707271; font-family: 'Trebuchet MS', sans-serif; line-height: 18px;">Put the sultanas and rum or bourbon in a smallish saucepan and bring to the boil.</span><br />
<span class="Apple-style-span" style="color: #707271; font-family: 'Trebuchet MS', sans-serif; line-height: 18px;">Remove from the heat, cover and leave for an hour if you can, or until the sultanas have absorbed most of the liquid, then drain.</span><br />
<span class="Apple-style-span" style="color: #707271; font-family: 'Trebuchet MS', sans-serif; line-height: 18px;">Preheat the oven to 170ºC/gas mark 3 and get started on the rest. Put the flour, cocoa, baking powder, bicarb and salt in a medium-sized bowl and, using your hands or a wooden spoon, combine well.</span><br />
<span class="Apple-style-span" style="color: #707271; font-family: 'Trebuchet MS', sans-serif; line-height: 18px;">In a large bowl, mix the melted butter and sugar and beat until blended. Beat in the eggs one at a time, then the mashed bananas. Then, with your wooden spoon, stir in the walnuts, drained sultanas and vanilla extract. Add the flour mixture, a third at a time, stirring well after each bit. Scrape into the loaf tin and bake in the middle of the oven for an hour .. or perhaps 10 minutes more, but I find an hour is usually enough. When it's ready, an inserted toothpick or fine skewer should come out cleanish. Leave in the tin on a rack to cool, and eat thickly or thinly sliced, as you prefer.</span></div>Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0tag:blogger.com,1999:blog-953692333833540469.post-38149060341425783552012-03-05T13:04:00.000+00:002012-03-20T13:04:53.614+00:00<br />
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<span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">This cake is too good. Sweet, fruity, moist with a slight (almost oaty) texture as you bite down. That texture .. is so important, don't you think? </span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"><br /></span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">Nigella Lawson's Coconut, Banana & Dried Cherry Loaf</span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"><br /></span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">125g soft unsalted butter</span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"><br /></span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">4 small-medium ripe bananas (approx. 500g with skin on)</span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"><br /></span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">150g caster sugar</span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"><br /></span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">2 eggs</span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"><br /></span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">175g plain flour (or 170g gluten-free flour)</span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"><br /></span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">2 teaspoons baking powder</span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"><br /></span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">1/2 teaspoon bicarbonate of soda</span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"><br /></span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">100g dried cherries </span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"><br /></span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">100g shredded sweetened coconut </span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"><br /></span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"><br /></span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">Preheat the oven to 170ºC. Put a loaf liner into your loaf tin – I always use loaf liners, it makes life much simpler. </span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"><br /></span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">Melt the butter in a saucepan, and take it off the heat. Peel and mash the bananas in another bowl.</span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"><br /></span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">Beat the sugar into the cooled, melted butter, then beat in the mashed banana and the eggs. Fold in the flour, baking powder and bicarb. Finally, add the dried cherries and coconut.</span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">Fold well so that everything is incorporated, then pour and scrape into the lined loaf tin and smooth the top.</span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"><br /></span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><div class="separator" style="clear: both; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfRgPfL-puMZ85e6pnzZFQIt-eWMqHS0KM5vbNiRrrYCx0679a2t3kmqV6UNKvDfB4HX8pDNFRTVv1_jumP8mZ29zBNwnB1AoOeQVxQG9kTrQ1AA6DaOsqfgWu8jLkkK0FWWs5AJQhpxq/s1600/IMG_3033.jpg" imageanchor="1" style="color: #993333; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfRgPfL-puMZ85e6pnzZFQIt-eWMqHS0KM5vbNiRrrYCx0679a2t3kmqV6UNKvDfB4HX8pDNFRTVv1_jumP8mZ29zBNwnB1AoOeQVxQG9kTrQ1AA6DaOsqfgWu8jLkkK0FWWs5AJQhpxq/s400/IMG_3033.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="298" /></a></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">Bake for about 50 minutes, but start checking after 45. When ready, the bread will be coming away from the sides of the tin and feel quite bouncy on top.<br />Once out of the oven, leave it in the tin for 10 minutes before removing to a wire tray to cool. </span></span><br />Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0tag:blogger.com,1999:blog-953692333833540469.post-16267911311818389992012-03-04T21:47:00.000+00:002012-03-04T21:47:06.896+00:00<span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;"><br /></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinP0WMjA8eIX8Jj0F8ZsFLh86LMR9PpzvNeSkERKuW4QwOYeEvLU3xv8jj-p7FcXX2OvJ3bmqkVs-UvSHJvRZbxUrJpBC3PT7dcAtB7oGTdZDaF3aAF1e9lzCJ9aA4BlXjoYYZjuVP0_R3/s1600/IMG_2384.jpg" imageanchor="1" style="color: #993333; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinP0WMjA8eIX8Jj0F8ZsFLh86LMR9PpzvNeSkERKuW4QwOYeEvLU3xv8jj-p7FcXX2OvJ3bmqkVs-UvSHJvRZbxUrJpBC3PT7dcAtB7oGTdZDaF3aAF1e9lzCJ9aA4BlXjoYYZjuVP0_R3/s320/IMG_2384.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="239" /></a></div>
<span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">With little regard for volume of salt or sugar, but who cares when it tastes so bloody good?</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Mirin-glazed salmon, from Nigella Lawson</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">I made the whole amount just to feed myself one fillet for this evening, and the rest to serve cold with salad tomorrow.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">60ml mirin (Japanese sweet rice wine)</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">50g light brown sugar (or a little less weight of palm sugar)</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">60ml tamari (gluten-free soy sauce)</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">4 x 125g pieces salmon, cut from the thick part of the fillet so that they are narrow but tall rather than wide and flat</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">2 x 15ml tbsp rice vinegar</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">1-2 spring onions, halved and shredded into fine strips</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><ul style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;">
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: initial; border-top-style: none; border-top-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Mix the mirin, brown sugar and soy sauce in a shallow dish that will take all 4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile heat a large non-stick frying pan on the hob.</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Cook the salmon in the hot, dry pan for 2 minutes and then turn it over, add the marinade and cook for another 2 minutes.</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Remove the salmon to whatever plate you’re serving it on, add the rice vinegar to the hot pan and warm through.</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Pour the dark, sweet, salty glaze over the salmon and top with the spring onion strips. Serve with rice or noodles as you wish, and consider putting some sushi ginger on the table, too.</li>
</ul>Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0tag:blogger.com,1999:blog-953692333833540469.post-27947378973265600912012-02-14T13:00:00.000+00:002012-03-20T13:02:15.213+00:00<br />
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Considering that I can now no longer eat either gluten or dairy .. yeh, it's a swine ... this particularly cook book is not an obvious choice; Gino's Pasta. </div>
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My choice has nothing to do with the photos, honestly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjop8NfJmX4Ycn0-MNQwpoQfvC9HBPW7Vr2LZA_aBdAEmbUM-S1ugL4r6cliczfo980Pp574DfdsIQtwUyIcOxkl00Bz7UA3t05_1uwYsnk1M3Cgs_Wn9DHbAFd8JWU9K1xMo_poROd0q0c/s1600/IMG_3438.jpg" imageanchor="1" style="color: #993333; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjop8NfJmX4Ycn0-MNQwpoQfvC9HBPW7Vr2LZA_aBdAEmbUM-S1ugL4r6cliczfo980Pp574DfdsIQtwUyIcOxkl00Bz7UA3t05_1uwYsnk1M3Cgs_Wn9DHbAFd8JWU9K1xMo_poROd0q0c/s320/IMG_3438.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="239" /></a></div>
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cor. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgghQ0YaM-mI_Px02-sX_-4UEM0K0kk46e_OW2jPTpIJlkkTdVtCMfnaZ1crA8gTJusNS0bzmw-yHHUASsVCaot0raF2ve3lRCXiaq2wXhDWMQxIVTTtPtboUMsonChBHkfjXOmPRTwy2S-/s1600/IMG_3499.JPG" imageanchor="1" style="color: #993333; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgghQ0YaM-mI_Px02-sX_-4UEM0K0kk46e_OW2jPTpIJlkkTdVtCMfnaZ1crA8gTJusNS0bzmw-yHHUASsVCaot0raF2ve3lRCXiaq2wXhDWMQxIVTTtPtboUMsonChBHkfjXOmPRTwy2S-/s320/IMG_3499.JPG" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="239" /></a></div>
<span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">His: Spaghetti Poveraccio (Spaghetti with anchovies, breadcrumbs and garlic)</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Mine: 'Almost Instant Gratification' pasta</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">a couple of tablespoons of garlic oil</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">4 anchovy fillets</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">teaspoonful of lazy chopped chilli (adjust for your taste)</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">a slice of (gluten-free) bread, crumbled into a dry frying pan</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">part of a can of drained tuna</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">a pan of boiling water, your choice of spaghetti</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">While the pasta is cooking, melt the anchovy fillets in the oil in a frying pan (about 3 minutes). Put aside. Toast the bread in the dry pan, breaking it up as it crisps. When the pasta is ready, drain and tip into the pan with the anchovy oil, the bread crumbs, the chili and the tuna flakes. Stir together and allow to mingle for a minute or so.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Eat.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span>Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0tag:blogger.com,1999:blog-953692333833540469.post-78615702271933095192012-01-30T21:48:00.000+00:002012-03-20T13:05:47.018+00:00<span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGCGQSaF2arrW0tmcu_DCi9keAHLGRmUEbyn6LAo5LGLbrqCmDcAz-p2hVSOn1uH3fJwIRDUM8nQbv5FoulrqopiAFxvhDMM7-XOSYcZScjlz5SluVNpoBFmvJWFpmCFQt4mM2aTGzXs/s1600-h/DSC05040.JPG" style="color: #993333; text-decoration: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5250321890748988546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGCGQSaF2arrW0tmcu_DCi9keAHLGRmUEbyn6LAo5LGLbrqCmDcAz-p2hVSOn1uH3fJwIRDUM8nQbv5FoulrqopiAFxvhDMM7-XOSYcZScjlz5SluVNpoBFmvJWFpmCFQt4mM2aTGzXs/s320/DSC05040.JPG" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; cursor: pointer; display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; position: relative; text-align: center;" /></a></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYwKya-u78Pi__dnnls0btso2fX8Rn6I35wVem2OuTLa7kPPZq7azRcMszzrCJ3nMw1pramSBgCmna8goBXtbu63oUIWJ2El6gTXbq08dbBvledxiGqtvawWyOm06GF7KxYIuWGEQ_z2fd/s1600-h/DSC05042.JPG" style="color: #993333; text-decoration: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5250306229971763074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYwKya-u78Pi__dnnls0btso2fX8Rn6I35wVem2OuTLa7kPPZq7azRcMszzrCJ3nMw1pramSBgCmna8goBXtbu63oUIWJ2El6gTXbq08dbBvledxiGqtvawWyOm06GF7KxYIuWGEQ_z2fd/s320/DSC05042.JPG" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; cursor: pointer; display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; position: relative; text-align: center;" /></a></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUkkiJsfa92ejj1Xi_b8GvDDcAOdSFLN0lZu0-3fFneuaR3qynNdcjt7Mja9Ewm8Ji8RFOdtl42A0gS2g5c6PF8mkliQ1q0ItLkQnIBQC51RctlC1WWOpzzd1bavxRZ6gFI9RNoyz3bRE/s1600-h/DSC05045.JPG" style="color: #993333; text-decoration: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5250322342250423506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUkkiJsfa92ejj1Xi_b8GvDDcAOdSFLN0lZu0-3fFneuaR3qynNdcjt7Mja9Ewm8Ji8RFOdtl42A0gS2g5c6PF8mkliQ1q0ItLkQnIBQC51RctlC1WWOpzzd1bavxRZ6gFI9RNoyz3bRE/s320/DSC05045.JPG" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; cursor: pointer; display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; position: relative; text-align: center;" /></a></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xxH7ySeeKyA-7qkzuIG1UwyTUqyngg5PSBciy0YNtZDJwHOArRLnaboqJ_bvtrLwWjazsm4HiCLkOS94-oGTp1Uc4obQTxF85WQcmedtespn26N76n2LdOCLRI16jCXGQAB38czDcIM/s1600-h/DSC05046.JPG" style="color: #993333; text-decoration: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5250322696268543714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xxH7ySeeKyA-7qkzuIG1UwyTUqyngg5PSBciy0YNtZDJwHOArRLnaboqJ_bvtrLwWjazsm4HiCLkOS94-oGTp1Uc4obQTxF85WQcmedtespn26N76n2LdOCLRI16jCXGQAB38czDcIM/s320/DSC05046.JPG" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; cursor: pointer; display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; position: relative; text-align: center;" /></a></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi94TKXPRsviP7GSAMK9wPDsjBlqryF0cLNmmGKtDojfYuRQUhIbr4GamnOMdkdMilF3xdoxjPRsgWDYf3IfdOXGYiZ6zCTo5xW62ZVI0yJgdJ2TdJJa9HdATR5LwXUdwO5eJnraMCZwEB/s1600-h/DSC05051.JPG" style="color: #993333; text-decoration: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5250302203363804626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi94TKXPRsviP7GSAMK9wPDsjBlqryF0cLNmmGKtDojfYuRQUhIbr4GamnOMdkdMilF3xdoxjPRsgWDYf3IfdOXGYiZ6zCTo5xW62ZVI0yJgdJ2TdJJa9HdATR5LwXUdwO5eJnraMCZwEB/s320/DSC05051.JPG" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; cursor: pointer; display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; position: relative; text-align: center;" /></a></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">It is a good, simple cake; Nigella Lawson's</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><a href="http://www.nigella.com/recipes/recipe.asp?article=141" style="color: #993333; text-decoration: none;">Banana Bread</a></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">. If you have bananas ripening too fast in the fruit bowl, try it.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Don't forget to marinate the raisins for an hour or so - I have tried brandy, rum, tia maria, even sloe gin; the quantity is small, and the alcohol is cooked off, but leaves subtle hints of exotica. This time i used a Morris Tokay (a raisin-y dessert liqueur) from Rutherglen, AUS .. i am working my way through his abandoned wine cellar.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span>Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0tag:blogger.com,1999:blog-953692333833540469.post-71249063525207162052012-01-30T13:03:00.000+00:002012-03-20T13:03:54.552+00:00<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RWsBY7LQDMOCTh1H5e41DcntYIHNC97USgi9iaFJPtQVms6BQAFnQFO0fl5IcQtufNXsTkREtCVFQpolQY1QT8kcJbVKfMimgCInvo5Yr4HXmSKtRRoyYrujPAvyn5t4etRkhYWbBGPG/s1600/IMG_3253.jpg" imageanchor="1" style="color: #993333; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RWsBY7LQDMOCTh1H5e41DcntYIHNC97USgi9iaFJPtQVms6BQAFnQFO0fl5IcQtufNXsTkREtCVFQpolQY1QT8kcJbVKfMimgCInvo5Yr4HXmSKtRRoyYrujPAvyn5t4etRkhYWbBGPG/s400/IMG_3253.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="298" /></a></div>
<span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Count the number of ways to cook red cabbage; 1 .. 2 .. 3 .. and so forth. The varieties are infinite, delightful and always easy.<br /><br />I have my favourites.<br /><br /><i>Red Cabbage with Apple </i>(perfect with shepherd's pie) </span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 red cabbage </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 eating apples<br />2 onions, halved and peeled<br />2 garlic cloves</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">nutmeg, cinnamon</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 tablespoons soft brown sugar<br />3 tablespoons white wine vinegar<br />butter</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i></i><br />Shred a red cabbage (I use my new mandolin), a couple of onions and a couple of cored apples. Layer in an ovenproof dish with a couple of cloves of minced garlic, half a grated nutmeg and a sprinkling of cinnamon. Sprinkle with 3 tablespoons of soft brown sugar and the same of white wine vinegar. Dot with a little butter (or a splash of oil), cover with a lid and bake in a low oven (150ºC) for 2 and half hours. Reheat at will. </span><br /><div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Red Cabbage with Orange </i>(ideal with baked gammon)</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon olive oil<br />1 red cabbage<br />1 onion, halved and peeled<br />1 tablespoon sea salt<br />3 tablespoons soft light brown sugar<br />1 1/2 cups red wine<br />Juice of an orange<br />1/4 teaspoon mixed spice<br />2 eating apples<br /><br />Heat the oil in a large heavy bottomed saucepan or casserole. Finely slice the peeled and halved onion into thin half moons and add to the pan with the salt; this will stop it catching. Fry gently until the onion softens but doesn’t become coloured.<br /><br />Finely shred the cabbage and stir it into the onion in the pan layering it over the top. Sprinkle the sugar over the cabbage, and then add the wine, orange juice and mixed spice. Peel and core the apples, and then chop them into small pieces. Add these to the pan, and when everything has wilted down a little carefully give the pan a stir.<br /><br />Cover with a lid and cook very gently at the lowest possible heat for about 2 hours. It really can’t be overcooked and is often better reheated and eaten the next day. Check the seasoning when the cabbage is ready at the end, as the flavors only really come out once the vegetables have cooked down and softened.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">And one more .. using the cherry coke stock from Nigella's Cherry Coke Baked Ham. Nothing else needed in the pan and it makes the most divine braised cabbage. </span></div>Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0tag:blogger.com,1999:blog-953692333833540469.post-41738925473945431442012-01-16T13:02:00.000+00:002012-03-20T13:03:05.896+00:00<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN52o5-v22-uDqMR-xzcQ-gxWKlkTffEowR6QoteQIdl8JQAjbau2XL7B3DKW1-ADFu7_CmRxnicJifUcQIgnL1EZE5YKPG6E72iLEW2h7t2q5ecuCKZjzi4iblTBZXEtSbTvA6jZYMYt_/s1600/IMG_3264.jpg" imageanchor="1" style="color: #993333; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN52o5-v22-uDqMR-xzcQ-gxWKlkTffEowR6QoteQIdl8JQAjbau2XL7B3DKW1-ADFu7_CmRxnicJifUcQIgnL1EZE5YKPG6E72iLEW2h7t2q5ecuCKZjzi4iblTBZXEtSbTvA6jZYMYt_/s400/IMG_3264.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="298" /></a></div>
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<strong><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: xx-small;">Carrot Soup with Miso & Sesame (with thanks and <a href="http://smittenkitchen.com/2012/01/carrot-soup-with-miso-and-sesame/" style="color: #993333; text-decoration: none;">credit</a> to Smitten Kitchen)</span></strong></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: xx-small;">I use Clear Spring Organic Sweet White Miso, which, in their online blurb, it is recommended to use (sparingly) instead of milk or cream in soups or mashed potatoes. An excellent tip for dairy-free goodness. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: xx-small;">2 tablespoons olive oil<br />2 pounds carrots, peeled,sliced</span></div>
<span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: xx-small;"><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="letter-spacing: 1px; line-height: 14px;">2 leeks, chopped and washed - my option - or an </span></span><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="letter-spacing: 1px; line-height: 14px;">1 onion, chopped</span></span><br /><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="letter-spacing: 1px; line-height: 14px;">4 cloves, peeled and smashed</span></span><br /><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="letter-spacing: 1px; line-height: 14px;">1 tablespoon (at least) finely chopped or grated ginger</span></span><br /><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="letter-spacing: 1px; line-height: 14px;">4 cups vegetable stock</span></span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #222222; letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: xx-small;">1/3 cup white miso paste</span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><div style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; letter-spacing: 1px; line-height: 14px;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: xx-small;">Toasted sesame oil</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: xx-small;">Heat oil in heavy large saucepan over medium heat. Add carrots, onion, leeks (if using) and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: xx-small;">Puree soup in batches in a blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: xx-small;">Ladle into bowls and garnish each with a drizzle of sesame oil.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: xx-small;">(Temple soup: my body is a temple, pure in spirit if not in thought).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoH2vXkxaHh1D8O3U1uKjD2VEnq6EAX7o0DSIWcqwGAdm_d4xFpCTHipSbxr-wGtJLblVTsu8JcNgRIqVvtaSmeamzk9-NXIacztwAg31zM2O7w9FWJ4upZAGdJ-m8ZubSfxlqxTbCSi4q/s1600/IMG_3274.JPG" imageanchor="1" style="color: #993333; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoH2vXkxaHh1D8O3U1uKjD2VEnq6EAX7o0DSIWcqwGAdm_d4xFpCTHipSbxr-wGtJLblVTsu8JcNgRIqVvtaSmeamzk9-NXIacztwAg31zM2O7w9FWJ4upZAGdJ-m8ZubSfxlqxTbCSi4q/s320/IMG_3274.JPG" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="247" /></a></div>
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<span class="Apple-style-span" style="color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: xx-small; letter-spacing: 1px; line-height: 14px;">My supper; mashed potato & celeriac, a tin of canned tuna and seasoning - shape into patties and cook in the oven until crispy-hot. </span><span class="Apple-style-span" style="color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: xx-small; letter-spacing: 1px; line-height: 14px;">I have a thing for tartare sauce.</span></div>Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0tag:blogger.com,1999:blog-953692333833540469.post-58133503867056410562011-04-26T14:21:00.000+01:002011-04-26T14:21:10.201+01:00<div class="post-body entry-content" id="post-body-8448384354188433577" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 1.4; position: relative; width: 498px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6uQ8aLZz7tsdQqTpSUgZRzBnxD0bCIcc65qq9xQsNyMsGFFL3m1Ej1yPBJrfVH6DqhYAihQXnLPGVU4hf516BjpTQZ5K_S_KkhwaFW9mNMo8f5bc37R7BtraB3JzkVIfvhCBmKUAUzYdG/s1600/IMG_1086.jpg" imageanchor="1" style="color: #993333; margin-left: 1em; margin-right: 1em; text-decoration: none;"><span class="Apple-style-span" style="color: black;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6uQ8aLZz7tsdQqTpSUgZRzBnxD0bCIcc65qq9xQsNyMsGFFL3m1Ej1yPBJrfVH6DqhYAihQXnLPGVU4hf516BjpTQZ5K_S_KkhwaFW9mNMo8f5bc37R7BtraB3JzkVIfvhCBmKUAUzYdG/s320/IMG_1086.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="239" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">An antidote to chocolate brownies. Gateau Breton; a traditional cake from Brittany. I haven't yet made it in the original form - with buckwheat or sarrasin, a nutty low-gluten grain - but i shall. With such few ingredients it is best to use the best .. the flavour of good butter with shine. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Vanilla and sweet butter, with a dense bite (imagine a soft shortbread) and a sophisticated melt in the mouth texture (imagine butterscotch melting in your mouth). </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I like Nigella Lawson's version (of course) but there are many more versions on the 'net. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #6c6c6c;"><span class="Apple-style-span" style="color: #6a6a6a;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2</span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5cm spring form cake tin, well greased.</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #6c6c6c;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #6c6c6c;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">225g plain flour - ideally 00 grade pasta flour - sieved<br />
250g caster sugar - preferably from your store of vanilla sugar.<br />
250g unsalted butter<br />
6 large egg yolks<br />
A glaze of a teaspoon of egg yolk from the 6, and a tablespoon of water (or milk)</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #6c6c6c;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: black;"></span></span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven to 190C.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If you have a mixer; add the sieved flour, sugar, butter and eggs and mix with a dough hook until combined into a bright yellow dough. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If you have no mixer; Make a mound of the sieved flour on a worktop, make a well in it and add the sugar, butter and eggs. Knead to mix.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Scoop the dough into the tin and smooth the top with a floured hand. Expect the dough to be very sticky. Brush the gateau with the glaze and mark a lattice design on top.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bake for 15 mins, then turn the oven down to 180C (350f) and give it another 25 minutes or so until it's golden on top and firm to the touch. Let cool completely before turning out and slicing randomly into diamond shaped tokens.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #6c6c6c;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd8hQSOLGt38tn1kqMHgkNPEvvX7WOYZrLwQuOVswk9HpWnBdmX_cE8uGii7QyQHKUZXTamrIvIFEjej5rbPItvRQQhU4KdxKhOasPFXlzQXrXMoPv5a-MqEs5Q_sdHBBCvFDbmddsW0SP/s1600/IMG_1114.jpg" imageanchor="1" style="color: #993333; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd8hQSOLGt38tn1kqMHgkNPEvvX7WOYZrLwQuOVswk9HpWnBdmX_cE8uGii7QyQHKUZXTamrIvIFEjej5rbPItvRQQhU4KdxKhOasPFXlzQXrXMoPv5a-MqEs5Q_sdHBBCvFDbmddsW0SP/s320/IMG_1114.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="239" /></a></div></div>Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0tag:blogger.com,1999:blog-953692333833540469.post-60509839472007188062011-02-23T23:06:00.001+00:002011-02-23T23:08:44.283+00:00<div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpXwcNKe42r2zzGX1OOuC-CQ9Ys_D1OkxP_x1vE_jALeGWKX9-fUeEMb7Ft06T6EfTw5LW_57sNTSQ7AtV5G6A7zDkJwpoZMgZ7fXT9O1toxlTlikeESrYcNQ1LJDdaEMc2qYrQuHRmU-/s1600/IMG_0939.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpXwcNKe42r2zzGX1OOuC-CQ9Ys_D1OkxP_x1vE_jALeGWKX9-fUeEMb7Ft06T6EfTw5LW_57sNTSQ7AtV5G6A7zDkJwpoZMgZ7fXT9O1toxlTlikeESrYcNQ1LJDdaEMc2qYrQuHRmU-/s320/IMG_0939.jpg" style="cursor: move;" width="239" /></a></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: Verdana, sans-serif;">Nigel Slater's Best Brownies. Heaven in a tin. The fudgy moist centre is the aim. </span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: Verdana, sans-serif;">300g caster sugar</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: Verdana, sans-serif;">250g butter</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: Verdana, sans-serif;">250g chocolate (70% cocoa solids)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: Verdana, sans-serif;">3 large eggs plus 1 extra yolk</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: Verdana, sans-serif;">50g gluten free flour (60g plain wheat flour)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: Verdana, sans-serif;">60g cocoa powder</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: Verdana, sans-serif;">½ tsp baking powder</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: Verdana, sans-serif;">Preheat oven to 180ºC and line a baking tin with greaseproof paper. </span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: Verdana, sans-serif;">Mix the sugar and butter into a fluffy pale cloud. Set aside 50g of the chocolate (chop it up into gravel-sized pieces) and melt the rest - 20 seconds at time in the microwave, stirring after each blast. Meanwhile sift together the flour, cocoa, and baking powder with a pinch of salt.</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: Verdana, sans-serif;">Mix the beaten eggs into the sugar and butter fluff, a quarter at a time. Beat fast in between additions. Add the melted chocolate and the broken up chocolate (i used white chocolate in this version) then fold in the flour/cocoa and baking powder mixture as gently as possible. </span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: Verdana, sans-serif;">Put the mixture into the cake tin and put it into the oven for 25 minutes. The surface should have crusted over, but with a wobble underneath. Check with a skewer - if too much mixture clings then put it back for 3 more minutes, but no longer. </span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div>Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0tag:blogger.com,1999:blog-953692333833540469.post-88197383326682380922011-02-20T23:09:00.000+00:002011-02-23T23:10:41.278+00:00<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyxpVo9mzgLjMPx54dkJ8RBcvxuvSxo_vtkK9t_2OiT8uNRJo0SU4KBmhDcfe9g1lkkYx_awwlAlSZ4buQ-YwRTxhngGRAkaXYhZ_xbZVbtqcd_6UtDjAkcqQ-9EHloV6o4lD8k_BjNYLP/s1600/IMG_1010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyxpVo9mzgLjMPx54dkJ8RBcvxuvSxo_vtkK9t_2OiT8uNRJo0SU4KBmhDcfe9g1lkkYx_awwlAlSZ4buQ-YwRTxhngGRAkaXYhZ_xbZVbtqcd_6UtDjAkcqQ-9EHloV6o4lD8k_BjNYLP/s320/IMG_1010.jpg" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I made 2 batches of chocolate brownies at the beginning of the week, which left one egg white per batch languishing in my fridge. These are worth making even if you don't need to use up leftovers - add the extra yoke to your frittata or scrambled egg instead.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 egg whites (unbeaten), 175g icing sugar, 30g of cocoa and 200g ground almonds, mixed together with a fork. Pinch and roll into walnut-sized balls (keep fingers wet), bake at 200ºC for exactly 11 minutes. They will harden as they cool, but you want to keep the moist chewy centre. Try and stop eating them, if you can.</div>Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0tag:blogger.com,1999:blog-953692333833540469.post-15144994243584091272011-02-15T23:11:00.000+00:002011-02-23T23:11:58.558+00:00<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesLBE-XwcJavcQF4a9dWPgdOZKOnJn3LcEFVRb00Ppqh94ZFJ2iwagTyohcK7Vj25S-_wbRzR0H3LlRCTxA8Z5gxheMQ3NoqIC203QTur2aiHSW5QHyfcTflghnN6IXD20d5a5gs77yEO/s1600/IMG_0855.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesLBE-XwcJavcQF4a9dWPgdOZKOnJn3LcEFVRb00Ppqh94ZFJ2iwagTyohcK7Vj25S-_wbRzR0H3LlRCTxA8Z5gxheMQ3NoqIC203QTur2aiHSW5QHyfcTflghnN6IXD20d5a5gs77yEO/s320/IMG_0855.jpg" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Chicken Stew, my version of Nigel Slater's <i>Chicken stew and mash</i>, Kitchen Diaries.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Chicken thighs, 8</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Olive oil - 50ml, plus extra</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Balsamic vinegar - 50ml</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">garlic - 4 cloves, peeled</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Dried herbs - an Italian mix</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">bay leaves - 4 or 5</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">pared rind of a small orange</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">leeks - 3 or 4, thickly sliced</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Put the chicken in a bowl (not plastic). Pour over the olive oil and a couple of tablespoons of balsamic vinegar, tuck in the bay leaves and garlic cloves, a scatter of dried herbs, salt and pepper and the orange rind. Leave overnight or for at least four or five hours.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_mhjJK9orHnFAzvxD7yXGX_AXmNy-UQJfFI5VkYt__wSrAFfD0EWFeXI7vmgoPMki-LVuJjB9A5nydFkAiwe9JGN4j4x-3kwjPf9FEjjj6soUoQ2I-xdk47zinB_p-ZQf-Qa6endOLD2L/s1600/IMG_0860.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_mhjJK9orHnFAzvxD7yXGX_AXmNy-UQJfFI5VkYt__wSrAFfD0EWFeXI7vmgoPMki-LVuJjB9A5nydFkAiwe9JGN4j4x-3kwjPf9FEjjj6soUoQ2I-xdk47zinB_p-ZQf-Qa6endOLD2L/s320/IMG_0860.jpg" style="cursor: move;" width="239" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Set the oven at 200ºC. Heat enough oil in a shallow pan. Shaking each piece of chicken (the marinade will spit in the hot pan), fry each piece until golden brown on each side. Transfer to a casserole dish with a lid. In the same pan, fry the leeks over a low heat until they soften - not too hot or they will colour too much and become bitter. Add the garlic, the marinade, the rest of the balsamic and a litre of water. Bring to a boil and pour over the chicken, with the bay and orange rind. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMFxpt6tSAOm0vQiWlpuNmxe0nsfghf1O7qqOwTl-0nDJPvqci6zbTs_oLwLFrjMNQ9sLFiuaJa-su_rWe-VTpibtx3abLV96X5e5UXVme3ZDXleoEL7LqlIsX4U6vAHX1lRHMvQgM4oYP/s1600/IMG_0864.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMFxpt6tSAOm0vQiWlpuNmxe0nsfghf1O7qqOwTl-0nDJPvqci6zbTs_oLwLFrjMNQ9sLFiuaJa-su_rWe-VTpibtx3abLV96X5e5UXVme3ZDXleoEL7LqlIsX4U6vAHX1lRHMvQgM4oYP/s320/IMG_0864.jpg" style="cursor: move;" width="239" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Put in the oven for 2 hours, checking partway through that there is enough water to cover the chicken. Add salt, pepper or a little balsamic if you wish. Serve with mashed potato.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCXjWbKiBitKn0G_0wZNsJRTMQiST5oILmZNEGrfbJ-n5-JYOyp67DrlDbgnEE9i-KrsqclEAXFqWPpXhylZU67wsfaY6bLGnTOp81yYmks1oTKaU-y9fNukWcDCxjNrPsXejLv8HIZMJL/s1600/IMG_0866.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCXjWbKiBitKn0G_0wZNsJRTMQiST5oILmZNEGrfbJ-n5-JYOyp67DrlDbgnEE9i-KrsqclEAXFqWPpXhylZU67wsfaY6bLGnTOp81yYmks1oTKaU-y9fNukWcDCxjNrPsXejLv8HIZMJL/s320/IMG_0866.jpg" style="cursor: move;" width="239" /></a></div>Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0tag:blogger.com,1999:blog-953692333833540469.post-38773010143338527102011-01-23T23:12:00.000+00:002011-02-23T23:13:35.424+00:00I needed something low stress for supper tonight, but i didn't expect anything so pretty (or quite as delicious). If you're going to make it, use buffalo mozzarella, so exquisitely soft and creamy. The children asked for second helpings.<br />
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</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNnuSreKXc0sXdpP2-MLZtWhrvbUmhVtwv8A2v06MQcz6VCbxiS0_4ooMDP4m0dJYp_tnEIcHiRMRcC47GgnJ8J2TdsdYd-hrt7mIKOZhG6C6bD4L-9dBu00tM_fLe_9ZmJA7PALIlR2x/s1600/IMG_0901.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNnuSreKXc0sXdpP2-MLZtWhrvbUmhVtwv8A2v06MQcz6VCbxiS0_4ooMDP4m0dJYp_tnEIcHiRMRcC47GgnJ8J2TdsdYd-hrt7mIKOZhG6C6bD4L-9dBu00tM_fLe_9ZmJA7PALIlR2x/s320/IMG_0901.jpg" style="cursor: move;" width="239" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">6 eggs beaten, a packet of mozzarella and mortadella, chopped. A little grated parmesan, chopped parsley. Beat. Heat butter in a 25cm pan with handle until it sizzles. Cook egg mix for 5 minutes without stirring. Finish under a hot grill.</div>Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0tag:blogger.com,1999:blog-953692333833540469.post-45365305407530064552011-01-20T23:14:00.000+00:002011-02-23T23:15:29.942+00:00<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5omkAZJwlrDr5lqYvCa34pTFzYHhWTi2L78Wj3VB4KwTVIaB8hS2H7YT4rflYGWmhtkSfi1DBJebNjBqEM-voi4SX1A0DPDxmmWnf4y5F5Av5qLZ6ve6mJ4M8VZEy9BQyiExJIOlGUhCh/s1600/IMG_0763.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5omkAZJwlrDr5lqYvCa34pTFzYHhWTi2L78Wj3VB4KwTVIaB8hS2H7YT4rflYGWmhtkSfi1DBJebNjBqEM-voi4SX1A0DPDxmmWnf4y5F5Av5qLZ6ve6mJ4M8VZEy9BQyiExJIOlGUhCh/s320/IMG_0763.jpg" style="cursor: move;" width="239" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">I knew it would not be long before i returned to the Queen of Baking: </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Nigella's Chocolate Expresso Cake </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">150g dark chocolate</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">150g butter</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">6 eggs</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">250g caster sugar</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 teaspoon of vanilla extract</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">75g plain flour</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">5 teaspoons instant expresso powder</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">4 tablespoons Tia Maria</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Melt the chocolate and butter together (I use the microwave, stirring every 15 seconds or so) and leave to cool slightly. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Beat eggs, caster sugar and vanilla until thick and mousse-like and doubled (at least) in volume. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Gently fold in flour (I used gluten-free, and you wouldn't know it from the outcome) and instant expresso powder and then the melted chocolate and butter. Pour in to a 23cm springform tin (buttered and lined) and bake at 180ºC for a mere 35 minutes until the top is just firm. Immediately pour over the Tia Maria and allow to cool totally before taking out of the tin. The centre will sink and dimple, but this is a good sign that the moist brownie texture is safe.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2itOkK_u4kcjHImyfnyKCt93Ai0uXWSRdO4Z1q5AbXCuY6xkWvIv_vVJQHftpeD09RyvbITDMkjr5bqET9LR1KoYpslJr-aqDLAX7cXo4wiFqUfkRqh8zm5SrUMz4qPvBhX028GHiDFia/s1600/IMG_0766.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2itOkK_u4kcjHImyfnyKCt93Ai0uXWSRdO4Z1q5AbXCuY6xkWvIv_vVJQHftpeD09RyvbITDMkjr5bqET9LR1KoYpslJr-aqDLAX7cXo4wiFqUfkRqh8zm5SrUMz4qPvBhX028GHiDFia/s320/IMG_0766.jpg" style="cursor: move;" width="239" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4QY0iv9kLNemIa4yTmSuc75UAibl8dYOLttAgc5ylaDXgYA5YJTqT7gXdX0ub_mluWoxV1B4fC6JrF0UmvZ9Zy9Njd6qfHEqGxRupUeCYHsEb5SQwZmoRWCBScwb_fk02LzoidzoEaWka/s1600/IMG_0770.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4QY0iv9kLNemIa4yTmSuc75UAibl8dYOLttAgc5ylaDXgYA5YJTqT7gXdX0ub_mluWoxV1B4fC6JrF0UmvZ9Zy9Njd6qfHEqGxRupUeCYHsEb5SQwZmoRWCBScwb_fk02LzoidzoEaWka/s320/IMG_0770.jpg" style="cursor: move;" width="239" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">If you have the inclination, or the occasion, whip a little double cream with a slug of bailey's cream to serve alongside; rich, sweet with a hint of liqueur to heighten the hit of mocha. For a glamorous sight, pile the cream into the centre of the cake before slicing carefully. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLTkPWhnmtBtBahhc0mbaHb1I6vQHlc5j1HBs2iUxprwe3XS3udTusTd4a67Y3nJXVrU7OWyil5LD1VasodPxAIBVjn1yrEft3-ncLLmdu6YV2NvUmPT4OqotbFJXRYnW7k_90FMSYwSM/s1600/IMG_0835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLTkPWhnmtBtBahhc0mbaHb1I6vQHlc5j1HBs2iUxprwe3XS3udTusTd4a67Y3nJXVrU7OWyil5LD1VasodPxAIBVjn1yrEft3-ncLLmdu6YV2NvUmPT4OqotbFJXRYnW7k_90FMSYwSM/s320/IMG_0835.jpg" style="cursor: move;" width="239" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
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</div>Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0tag:blogger.com,1999:blog-953692333833540469.post-53335885087916885812010-12-22T22:18:00.002+00:002010-12-22T22:18:15.410+00:00<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FxcHyHAPXDrgFcKej9FJDJ_EwuDE2SJ77UVB-CMWJiKu9NH0rgdQdnD0uDOgcySgjcItNqHcStRzeb7bAybVc8dujuktkAHUzxZiMN54KOIWEaNj3glvwFuB-TWWfrtoBxg-vEDs55mA/s1600/IMG_0092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FxcHyHAPXDrgFcKej9FJDJ_EwuDE2SJ77UVB-CMWJiKu9NH0rgdQdnD0uDOgcySgjcItNqHcStRzeb7bAybVc8dujuktkAHUzxZiMN54KOIWEaNj3glvwFuB-TWWfrtoBxg-vEDs55mA/s320/IMG_0092.jpg" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Hot sake prawns. As made by <a href="http://il.youtube.com/watch?v=dokbhu2A4aI">Nigella</a>. I added a few buckwheat noodles to my dish. As nigella says; 'speedy salvation'.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0pYPPKdkGzoTpJ2hYogvgq8dMA6wq9EAfnK5D9ykHSfESoRb5bCLFoptcLF70wxV1xhojw29r73iriJP3TpS2GUdyNlKF_0i9ZlkrwjlCgcT8FUqyo4dx3HIFCwTRsf7sQ2AtNSN-QGv/s1600/IMG_0095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0pYPPKdkGzoTpJ2hYogvgq8dMA6wq9EAfnK5D9ykHSfESoRb5bCLFoptcLF70wxV1xhojw29r73iriJP3TpS2GUdyNlKF_0i9ZlkrwjlCgcT8FUqyo4dx3HIFCwTRsf7sQ2AtNSN-QGv/s320/IMG_0095.jpg" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div></div><div></div>Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0tag:blogger.com,1999:blog-953692333833540469.post-39213193346862484052010-11-08T20:42:00.000+00:002010-11-08T20:42:39.035+00:00<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZ-8-DxY3A9LOhlnyoUMi7qpqCJ4L_UfM8FOrOhTG_ftlDgkOQ33BfkQb_9w5k6Q9fAd0z6ZDweXaFhL9kczjtL5k9_Mz0SEHnBGn0doM2h0bvsFA3ndv1wx3crvqkkXGggGXRTg9lTrM/s1600/DSC02857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZ-8-DxY3A9LOhlnyoUMi7qpqCJ4L_UfM8FOrOhTG_ftlDgkOQ33BfkQb_9w5k6Q9fAd0z6ZDweXaFhL9kczjtL5k9_Mz0SEHnBGn0doM2h0bvsFA3ndv1wx3crvqkkXGggGXRTg9lTrM/s320/DSC02857.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">The best recipe for <b>Patatas Bravas</b>, also found <a href="http://www.riverford.co.uk/cook/recipes/by:category/side/patatas-bravas/">here</a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">900g firm flesh potato ((i used Wilja)</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">5 tablespoon olive oil</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 tablespoon tomato puree</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">2 large garlic cloves</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 teaspoon paprika</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1/2 teaspoon cayenne pepper</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">salt</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8hfo4MyoIQzd11-EMGh56kKx2m6xdcEpYWrHg73UPQBOgGL1aK9SFiqnL8B8unBEwmeMEIglQcwke37yfi0_SNoot5pCgfpR7QrG2kXZly6q3ur519KeDYBOZO5u-sFmxsBLN18nSbVW6/s1600/DSC02855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8hfo4MyoIQzd11-EMGh56kKx2m6xdcEpYWrHg73UPQBOgGL1aK9SFiqnL8B8unBEwmeMEIglQcwke37yfi0_SNoot5pCgfpR7QrG2kXZly6q3ur519KeDYBOZO5u-sFmxsBLN18nSbVW6/s320/DSC02855.JPG" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><ul><li>Preheat the oven to 180ºC</li>
<li>Steam potatoes over boiling water for 5 minutes until barely tender.</li>
<li>Drain and spread out to dry on a clean tea towel for a few moments, then put into a large bowl.</li>
</ul><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEfxraxPI4GQP3CCzpMY0ZyvoRhyphenhyphenXrcW-enqK4ODemNXmqf00Cxz5eX33y388_TZbllyCCXRBSljiW8KeiNqfe74tXzSRXHQtzFV94yHaDUO1ANVVecMx_DKARxEYW6vyf1Ywz3GURN3R/s1600/DSC02861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEfxraxPI4GQP3CCzpMY0ZyvoRhyphenhyphenXrcW-enqK4ODemNXmqf00Cxz5eX33y388_TZbllyCCXRBSljiW8KeiNqfe74tXzSRXHQtzFV94yHaDUO1ANVVecMx_DKARxEYW6vyf1Ywz3GURN3R/s320/DSC02861.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEfxraxPI4GQP3CCzpMY0ZyvoRhyphenhyphenXrcW-enqK4ODemNXmqf00Cxz5eX33y388_TZbllyCCXRBSljiW8KeiNqfe74tXzSRXHQtzFV94yHaDUO1ANVVecMx_DKARxEYW6vyf1Ywz3GURN3R/s1600/DSC02861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><ul><li style="text-align: left;">Combine the remaining ingredients, pour over the potatoes and toss gently to coat.</li>
<li style="text-align: left;">Put the potato cubes in a roasting tin, spreading them out in a single layer (you don't want them to steam).</li>
<li style="text-align: left;">Roast in the preheated oven, tossing now and then, for 25 minutes until slightly blackened around the edges. </li>
</ul><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Sck3_RNFqd4vkgC-PqmQIjGz1pgxKXQEuQknXn7G9G9AplaMoDa2Mi02wtulKZX1e63JO1nuIkdiicU_yoLf1sli4_0l10Kj0bALQxQKYOwwAT_GzjuJUZyDHE-SDmQRDfVvFSEJhU6m/s1600/DSC02863.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Sck3_RNFqd4vkgC-PqmQIjGz1pgxKXQEuQknXn7G9G9AplaMoDa2Mi02wtulKZX1e63JO1nuIkdiicU_yoLf1sli4_0l10Kj0bALQxQKYOwwAT_GzjuJUZyDHE-SDmQRDfVvFSEJhU6m/s320/DSC02863.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
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</div>Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0tag:blogger.com,1999:blog-953692333833540469.post-24931234046104324332010-11-02T20:45:00.000+00:002010-11-08T20:47:58.555+00:00<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHlfH-5a4eEBKDn6NApodWsaEYKQ6bEubxJmJjXk8NjQjtHWzwuXLPIuIa-dFpyrUmaVQHRWg5xjo1hi2hb69BmhfBFcVgwh9qCdYm15flGrJv2K_ZMNAATc6CyzpDZVPgK6yNQLT7BUky/s1600/DSC02921.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHlfH-5a4eEBKDn6NApodWsaEYKQ6bEubxJmJjXk8NjQjtHWzwuXLPIuIa-dFpyrUmaVQHRWg5xjo1hi2hb69BmhfBFcVgwh9qCdYm15flGrJv2K_ZMNAATc6CyzpDZVPgK6yNQLT7BUky/s320/DSC02921.JPG" style="cursor: move;" width="240" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Adapted from <b>Tamasin Day Lewis'</b> <i>Kitchen Classics;</i> my gluten free cake version of a sticky toffee pudding (nut free too!)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><ul><li>55g unsalted butter</li>
<li>200g light soft sugar</li>
</ul><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Melt the butter in a heavy bottomed pan. As it is almost completely melted, add the sugar and hover over a low heat, stirring briskly, until the sugar dissolves into the butter. Leave off the heat for a minute or two.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><ul><li>1 teaspoon vanilla essence</li>
<li>1 egg, beaten</li>
</ul><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Add the essence and the egg, stir. The mixture will immediately loosen in the pan.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Stir in a sifted mix of:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><ul><li>100g gluten free flour</li>
<li>1 level teaspoon baking powder</li>
<li>a pinch of sea salt</li>
</ul><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">and finally add:</div><ul><li>120g pitted dates, scissored into half</li>
</ul><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Line a small loaf pan (i use a 900g tin, but a smaller pan will give you a thicker brownie) and carefully dollop in the mixture. Bake for 25 minutes, but check at 20 mins .. a skewer will be barely clean but the top should look crisp. Leave for at least 10 minutes to cool before removing from the tin and slicing, greedily.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh75FaOCM3A5L6YNbjwTjBa22YQGTe0hvtd3te-9bvjxoAtAOHqSMS7gEqsaWeoGm_aPEfM7ZyJZD8T2uWRPoVwIhJl7HOmeT8Sz6-OJFlFSr0C0WeRH4JQoP0oUoMpXE2heoarvn9jZcVN/s1600/DSC02923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh75FaOCM3A5L6YNbjwTjBa22YQGTe0hvtd3te-9bvjxoAtAOHqSMS7gEqsaWeoGm_aPEfM7ZyJZD8T2uWRPoVwIhJl7HOmeT8Sz6-OJFlFSr0C0WeRH4JQoP0oUoMpXE2heoarvn9jZcVN/s320/DSC02923.JPG" style="cursor: move;" width="320" /></a></div>Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0tag:blogger.com,1999:blog-953692333833540469.post-62858851453757548372010-10-25T20:45:00.000+01:002010-11-08T20:46:57.856+00:00<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Another loaf cake. My kitchen doesn't feel right without a frilled and fragrant gentle brick of cake on the window sill. This is a prime candidate for frequent revisiting. My first attempt was with standard flour, but I will try it with gluten-free flour without hesitation.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Nigella Lawson's Chocolate Orange Loaf Cake</div><ul><li>150g soft unsalted butter</li>
<li>30ml golden syrup</li>
<li>175g dark muscovado sugar</li>
</ul><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I have a handy scale which measures ml so i can pour sticky syrup directly into the beating bowl, otherwise use 2x 15ml spoonfuls. Beat the soft butter with the syrup and sugar - a good 5 minutes, until you have a consistent and appealing coffee-coloured batter. </div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><br />
</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"></span></span></div><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrs9Zqcn7d7oIkJDPzd1zMvziXPKljpadnn1-H88rq42ENCnx87lwsMLlVzTGtp-wGSEB7khuigABkYSgSKcbwGDwXZOIx1HjtYI4a3tA44PFReD9t8fPBUmdvcEk9bbt_Y2lm9F_QUbeT/s1600/IMG_0007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrs9Zqcn7d7oIkJDPzd1zMvziXPKljpadnn1-H88rq42ENCnx87lwsMLlVzTGtp-wGSEB7khuigABkYSgSKcbwGDwXZOIx1HjtYI4a3tA44PFReD9t8fPBUmdvcEk9bbt_Y2lm9F_QUbeT/s320/IMG_0007.jpg" style="cursor: move;" width="239" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">try resisting dipping a finger ...</div></td></tr>
</tbody></table></span></span><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"></span></span></div><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times; font-size: medium;"></span></div></div></span></span><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><ul><li>150g plain flour</li>
<li>1/2 teaspoon bicarbonate of soda</li>
<li>25g cocoa powder, sifted</li>
<li>2 eggs</li>
</ul><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Mix dry ingredients together and beat 1 tablespoon into the butter cream, then beat in one egg. Add 2 more tablespoons of the flour mix and beat again before adding the second egg.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><ul><li>zest of 2 medium oranges, juice of 1 orange</li>
</ul><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Keeping the paddle moving, add the zest of the oranges and then the juice, slowly.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Pour and scrape the batter into the tin and bake for 45 minutes. It may need 5 minutes less or more .. do check. A cake tester should not be totally clean. Leave in the tin to cool slightly.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The flavour is, as Nigella says, more of warm spice than citrus.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggqPw9exBezA_lZnzTJSlgB0oviTHID1q5FgBLw0jEgG4eivIDnOLCT7ktcu2ir0ldKiYeRKat4M_5gLZVlYxYmmoMu6XwOAmolp-PRIDOSCEtSNsK_1qAUNTqFUfvsE8dc7dY1bDWunT/s1600/IMG_0013.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggqPw9exBezA_lZnzTJSlgB0oviTHID1q5FgBLw0jEgG4eivIDnOLCT7ktcu2ir0ldKiYeRKat4M_5gLZVlYxYmmoMu6XwOAmolp-PRIDOSCEtSNsK_1qAUNTqFUfvsE8dc7dY1bDWunT/s320/IMG_0013.jpg" style="cursor: move;" width="239" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">utterly moist</div></td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div>Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0tag:blogger.com,1999:blog-953692333833540469.post-13967789903082867472010-10-14T20:20:00.002+01:002010-10-14T20:20:57.067+01:00<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9NMBBBMAkN_uDwqpNxkwVDZ8gV-8EAYOi0HQyLitzScQ4OU1fNvtwmAQObNOlm4bPIYsW3cYbWRKWxhTvOQ3GF7IaeOPhV2ok0bc8SSYIiAc8LNXlajQuQEirPxHg1D0CbWU6OMA3sOVB/s1600/DSC02832.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9NMBBBMAkN_uDwqpNxkwVDZ8gV-8EAYOi0HQyLitzScQ4OU1fNvtwmAQObNOlm4bPIYsW3cYbWRKWxhTvOQ3GF7IaeOPhV2ok0bc8SSYIiAc8LNXlajQuQEirPxHg1D0CbWU6OMA3sOVB/s320/DSC02832.JPG" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: auto;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">It is a crumble, the best crust for a dish of cooked bramleys and blackberries, and doesn't seem to care that i used gluten-free flour.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">100g flour</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">75g butter</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">50g sugar</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Whizz in a food processor for a few seconds to make a crumb. Scatter over your choice of fruit and bake in a medium hot oven until crisp, about 25 minutes.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I prefer mine served warm, with hot custard.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJeLT-q8NHNYJR-R8TDkQBKexGIesnXhcvxuEldm4SXMyRXcsfHzqb1nqyDn973hDOpuiAdkWHgD3kAb1DoK0s3p-Qv04rQyA6jO1tNRJZ5VnX743wSwIa_4vKinMI945x0IMQDJ6m7rod/s1600/DSC02834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJeLT-q8NHNYJR-R8TDkQBKexGIesnXhcvxuEldm4SXMyRXcsfHzqb1nqyDn973hDOpuiAdkWHgD3kAb1DoK0s3p-Qv04rQyA6jO1tNRJZ5VnX743wSwIa_4vKinMI945x0IMQDJ6m7rod/s320/DSC02834.JPG" style="cursor: move;" width="320" /></a></div>Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0tag:blogger.com,1999:blog-953692333833540469.post-73670730338538272832010-10-10T22:43:00.000+01:002010-10-10T22:43:58.674+01:00<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><div class="separator" style="clear: both; font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi39pXUtaA580GGDwSx8DL2VOvwjkDd1shTkx0cZyf9MM7S3exWbjXXHqe11OM_PZf2eCY_OtTKUkRbdZodR97MWwMDSGj4EESsnAKy4lPkkZ33zfN6nBq2cfU5oIKublaBXSYJ_VNU43lG/s1600/DSC02869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi39pXUtaA580GGDwSx8DL2VOvwjkDd1shTkx0cZyf9MM7S3exWbjXXHqe11OM_PZf2eCY_OtTKUkRbdZodR97MWwMDSGj4EESsnAKy4lPkkZ33zfN6nBq2cfU5oIKublaBXSYJ_VNU43lG/s320/DSC02869.JPG" style="cursor: move;" width="320" /></a></div><div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">A fine piece of belly pork.</div><div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I sliced the fat with a sharp blade, rubbed salt pepper and lemon thyme into the creases. 30 minutes at 230ºC, then an hour or so at 180º. It didn't need an extra blast at the heat, the crackling was done to perfection.</div><div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0b8QjdY63mCCbpFetjC4qnLjeDXHs9REVhRgDo0YLh4jfbWk1E_xUh0bp32zadi_KCVUW3plCGK6z0RBV9nXtsKHcNPAFC3oW5bkcMP2DdstXwsonIeWK_JB1nhKHCBP6S0ONl8cObWMD/s1600/DSC02883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0b8QjdY63mCCbpFetjC4qnLjeDXHs9REVhRgDo0YLh4jfbWk1E_xUh0bp32zadi_KCVUW3plCGK6z0RBV9nXtsKHcNPAFC3oW5bkcMP2DdstXwsonIeWK_JB1nhKHCBP6S0ONl8cObWMD/s320/DSC02883.JPG" style="cursor: move;" width="320" /></a></div><div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></span></span>Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0tag:blogger.com,1999:blog-953692333833540469.post-32151246012018629172010-09-18T13:04:00.001+01:002010-09-18T13:04:36.417+01:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamUk9oY8enzRzxJsZv6huP-v0Uh2FlZLzxpoWpIrJvHBk64gbhT6rMXVXWp9PxcU0bap3qC_WBhvSI4wGRELZG2wJyinjCTwKLqlrGc0CwMDRjqpMUrFbJFiKgI5Za0hq_zpYzGuLuwGr/s1600/DSC02826.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamUk9oY8enzRzxJsZv6huP-v0Uh2FlZLzxpoWpIrJvHBk64gbhT6rMXVXWp9PxcU0bap3qC_WBhvSI4wGRELZG2wJyinjCTwKLqlrGc0CwMDRjqpMUrFbJFiKgI5Za0hq_zpYzGuLuwGr/s400/DSC02826.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5518221019493541986" /></a><br /><br />It is the Bramley season. I like mine stewed slowly with a little sugar and a generous amount of raisins (the apple with shrink, the raisins multiply while it cooks). I lubricate the pan with a glug of green ginger wine and add two large knobs of fresh ginger (unpeeled) for flavour. Remove the raw ginger before serving warm, with cream.Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0tag:blogger.com,1999:blog-953692333833540469.post-8140421235699392062010-09-02T18:34:00.001+01:002010-09-02T18:39:50.527+01:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOEC6GKqFThhhA1yrdJKP9hp7HTLVnNrF2QOD6Ta7S-JMcQCrSSBcHNhiVmCtNd1PE7P1zZPGlcXy_cHp93K7Rbtr0iV66OeKEU9Zpt2FbkBpj4V-w-GXCLvJ1AQ1s3Jpy2DGbfdvXTAxl/s1600/DSC02779.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOEC6GKqFThhhA1yrdJKP9hp7HTLVnNrF2QOD6Ta7S-JMcQCrSSBcHNhiVmCtNd1PE7P1zZPGlcXy_cHp93K7Rbtr0iV66OeKEU9Zpt2FbkBpj4V-w-GXCLvJ1AQ1s3Jpy2DGbfdvXTAxl/s400/DSC02779.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5511932751659173970" /></a><br /><br />Yes, this is more banana than courgette, but it must be the healthiest cake ever betwixt my lips. Gluten free, fat free. I used tight little currants instead of the suggested nuts. Very light to eat, excellent not-to-sweet fuel for breakfast, and keeps well too. <br /><br /><span style="font-weight:bold;">Cinnamon Banana Bread</span>, by <span style="font-style:italic;">Harry Eastwood</span> (recipe also found <a href="http://noredmeat.com/index.php/2009/09/cinnamon-banana-bread/">here</a>)<br /><br />Use a barrel grater .. it is the only reasonable way of getting finely grated vegetables without destroying your knuckles and your sense of humour. I always bake this sort of damp cake in a paper case to avoid the extra work of greasing the tin. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmn7cWJCVt64bcglCIZTwdznZlKRCFF-DH_SBoG6fxii_c3V9k3KUCeqlFX7KPIiCdeZm6lv2NeyK-Ea3vivbGb4wcBY77JVFDxdGVu11P4J_1gjWg6OjjICHE0Fvq-uunfT5i831hclE/s1600/DSC02781.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmn7cWJCVt64bcglCIZTwdznZlKRCFF-DH_SBoG6fxii_c3V9k3KUCeqlFX7KPIiCdeZm6lv2NeyK-Ea3vivbGb4wcBY77JVFDxdGVu11P4J_1gjWg6OjjICHE0Fvq-uunfT5i831hclE/s400/DSC02781.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5511934289355476274" /></a>Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0tag:blogger.com,1999:blog-953692333833540469.post-75918277709071079282010-08-11T17:17:00.001+01:002010-08-11T17:17:20.567+01:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSm10NI0dJFGNJjqeEyJQMuKPlEP4CqaZV-MP46MeOTQ6QFbmvFD5eB29YJqn8QEjYBL6rVIVq2-asvKVLl1aI-PzevGAC0i5EF1vPHIJcpk_9_akCXiTDnjcA_zYyokm7vskVqDwQnA7/s1600/DSC02717.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSm10NI0dJFGNJjqeEyJQMuKPlEP4CqaZV-MP46MeOTQ6QFbmvFD5eB29YJqn8QEjYBL6rVIVq2-asvKVLl1aI-PzevGAC0i5EF1vPHIJcpk_9_akCXiTDnjcA_zYyokm7vskVqDwQnA7/s400/DSC02717.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5500546166649492242" /></a><br /><br /><span style="font-weight:bold;">Coconut, lime and blueberry slice</span>, from Harry Eastwood's <span style="font-style:italic;">Red Velvet & Chocolate Heartache</span>. <br /><br />This is a courgette cake, and, as i have an excess of the green truncheons, i was determined to make something more than just endless griddling (with mint, delicious). <br /><br />It has a 'pastry' base of coconut mixed with sugar and butter. Unnecessary, probably. I didn't crisp the base quite enough .. coconut burns so quickly, i was over cautious. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3HibAe3Mxv2wkzhUIr6qwWjKGXBnOLbDuRAWkSg2X7fL4-_ju2P_DuTEzdznQlqb4wBtH8ix4MByxziiFGcT0yKk6qvXbhT6DTqqh9NWYtZogGV4CvozIX5p1FFYM5DJ1Y3WIEKHCa_8t/s1600/DSC02707.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3HibAe3Mxv2wkzhUIr6qwWjKGXBnOLbDuRAWkSg2X7fL4-_ju2P_DuTEzdznQlqb4wBtH8ix4MByxziiFGcT0yKk6qvXbhT6DTqqh9NWYtZogGV4CvozIX5p1FFYM5DJ1Y3WIEKHCa_8t/s400/DSC02707.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5500550354100020098" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgysHWgIASbRVPgkeF4s-l-6vEbanOb-m5CklgHD3scPV12CZVPSN-uEF5StZ3auHvyeDZhaCRZRjSjm_aSIS7_Qhn8a7ymtQJbI7odlH5fFNvyJoYjytbD2WapyGMx0IsQGisnd5TPhl/s1600/DSC02712.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgysHWgIASbRVPgkeF4s-l-6vEbanOb-m5CklgHD3scPV12CZVPSN-uEF5StZ3auHvyeDZhaCRZRjSjm_aSIS7_Qhn8a7ymtQJbI7odlH5fFNvyJoYjytbD2WapyGMx0IsQGisnd5TPhl/s400/DSC02712.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5500550907439349634" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMj19JodctslgZ9Z0JVOWwVp-yIlQTehMpOOLcSGSdsx_kW8bMMbRWkKYfNBGDZ7UMVb3Zmfol54gbNZqj3cleLoCZJabgn4xrQCm2_osO6FBl2Fj2-Q7Ty2aLaN68YCydtT3QfpQZq_Q9/s1600/DSC02713.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMj19JodctslgZ9Z0JVOWwVp-yIlQTehMpOOLcSGSdsx_kW8bMMbRWkKYfNBGDZ7UMVb3Zmfol54gbNZqj3cleLoCZJabgn4xrQCm2_osO6FBl2Fj2-Q7Ty2aLaN68YCydtT3QfpQZq_Q9/s400/DSC02713.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5500549885393109282" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHj6-dtKo7V2VwXU8c6uu2ldgS4QxbfDgBSzYBp_LtqBMSVueM_nbRvqwc3T4Ddu-b1X_80-Ru7OmFlyn-L1zVoSll8US68yWIznusd7PwDKDVDMzRflKr-ehMC08rE7wnVy0hYT9qddtt/s1600/DSC02719.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHj6-dtKo7V2VwXU8c6uu2ldgS4QxbfDgBSzYBp_LtqBMSVueM_nbRvqwc3T4Ddu-b1X_80-Ru7OmFlyn-L1zVoSll8US68yWIznusd7PwDKDVDMzRflKr-ehMC08rE7wnVy0hYT9qddtt/s400/DSC02719.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5500525116614580658" /></a><br /><br />2 eggs, sugar, a LARGE courgette very finely grated (a minute in a barrel grater, no sweat), zest and juice of 2 limes, gluten free flour and baking powder, salt and a generous cup of frozen blueberries. <br /><br />Again, i didn't give it quite long enough in the oven (although a deal more than the recipe states). The flavour was fabulous - lime and blueberries are perfect companions - i think the sponge will probably stand alone from the coconut base and that is how i will try it next time. It is worth another attempt. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPsD65-BtBMBMeZgTCOPQ5DekARYFoKEQ4Amhwo9gv91rX4VgYAy-u86ySV_pp-zyh70_BCPDePpKr7vDq_LaNtd1bFSsEnHXdOkb-8jwpVAyn6mUw-hbRaF72HfNmeWnXWHS93XqelkaZ/s1600/DSC02716.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPsD65-BtBMBMeZgTCOPQ5DekARYFoKEQ4Amhwo9gv91rX4VgYAy-u86ySV_pp-zyh70_BCPDePpKr7vDq_LaNtd1bFSsEnHXdOkb-8jwpVAyn6mUw-hbRaF72HfNmeWnXWHS93XqelkaZ/s400/DSC02716.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5500549440688563266" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkAwciiZwjmBBGwHRZHbmkkUZAR1oufeiCNaal141XwlFiH9VBmQKFRnmCE9ElXnRl_-aTN6axUZsKZhesNJlqiddKcJTDneZdjK2D0yDd8-TvUNz3zNGH0sPn-OY40mNsX6q3wcN9N6nm/s1600/DSC02721.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkAwciiZwjmBBGwHRZHbmkkUZAR1oufeiCNaal141XwlFiH9VBmQKFRnmCE9ElXnRl_-aTN6axUZsKZhesNJlqiddKcJTDneZdjK2D0yDd8-TvUNz3zNGH0sPn-OY40mNsX6q3wcN9N6nm/s400/DSC02721.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5500524714580740290" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytuMsE_eZegmSI3TGg_C49bjX7iOEGKJJxF9auV5o631tITZKNtJ4H9_KL2HjouoeoDyd8xNIFDzqvo5sUZOz-reezBsRPoE_OjQh7pDkQnDKP4uyAFD57o5pgjDFwQalvjKVCdZDL7ga/s1600/DSC02724.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytuMsE_eZegmSI3TGg_C49bjX7iOEGKJJxF9auV5o631tITZKNtJ4H9_KL2HjouoeoDyd8xNIFDzqvo5sUZOz-reezBsRPoE_OjQh7pDkQnDKP4uyAFD57o5pgjDFwQalvjKVCdZDL7ga/s400/DSC02724.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5500523645927077490" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLEMKw8spWRF1rOdQMsdTeSblMFJ-rB5rdZvtkY2joCZpKxVGXQcip0OKIHs_PJvY9WwgJK2xTsLY5ICOKWrwrFUpk8axl9f0PwkGUtUdfyWV32W2vJcEiEoxs6zSOLyKQHQzlA2lhhwCd/s1600/DSC02755.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLEMKw8spWRF1rOdQMsdTeSblMFJ-rB5rdZvtkY2joCZpKxVGXQcip0OKIHs_PJvY9WwgJK2xTsLY5ICOKWrwrFUpk8axl9f0PwkGUtUdfyWV32W2vJcEiEoxs6zSOLyKQHQzlA2lhhwCd/s400/DSC02755.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5500524204479032178" /></a>Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0tag:blogger.com,1999:blog-953692333833540469.post-5105598885799663022010-08-01T22:24:00.000+01:002010-08-01T22:25:51.361+01:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINOdWvVWVHuPfQEq6mOqJ2u626OCijSFwm14-GgFGpxzGKnT779eMOJIiDavYD3joofakZFodQU3JOiQEvoKUfmrkWZsf0UROk5kbZmaz2cJWy7bmy6lyU116LU95K-nh59Bw-hcqOhti/s1600/DSC02704.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINOdWvVWVHuPfQEq6mOqJ2u626OCijSFwm14-GgFGpxzGKnT779eMOJIiDavYD3joofakZFodQU3JOiQEvoKUfmrkWZsf0UROk5kbZmaz2cJWy7bmy6lyU116LU95K-nh59Bw-hcqOhti/s400/DSC02704.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5499631287833795954" /></a><br /><br /><span style="font-weight:bold;">Peanut noodle salad</span>: I like to make up a generous amount of the dressing, keep it in the fridge for 3 or 4 days for dipping into. <br /><br />6 tablespoons smooth peanut butter <br />¼ cup chicken broth or water<br />3 tablespoons rice vinegar<br />1 or 2 tablespoons soy sauce<br />1½ tablespoons palm sugar (or agave syrup)<br />(1 tablespoon oriental sesame oil - optional, but preferable. I leave it out at home because of allergies)<br />1 tablespoon minced peeled fresh ginger<br />½ teaspoon cayenne pepper<br /><br />Combine all the ingredients briskly. Taste and adjust for personal preference - it might need more sweet or sour, depending on your brand of peanut butter and soy, and which type of sugar you use. Palm sugar is fudgy sweet and dissolves well, hence i used agave syrup as a replacement. <br /><br />brown rice and wakame noodles, cooked and refreshed<br />2 chicken breasts, poached and shredded<br />1 large red sweet pepper, thinly sliced<br />2 chopped scallions<br />a handful of bean sprouts or half a chopped cucumber<br /><br />Add peanut sauce to taste, garnish with chopped fresh coriander and chopped salted peanuts<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSeUmjmT0c0_e1dM038EUWP8fU4uL4bNyCDM5MbjDRWr8AhNltLmpHhfg47YkBejaSqgLAgGEZXk8ylfW_emO7XDbbpGJFxuPT9VIAGhgJomGEZp32wCfCyZEpadmcGc28wyWmSMYNSv8U/s1600/DSC02703.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSeUmjmT0c0_e1dM038EUWP8fU4uL4bNyCDM5MbjDRWr8AhNltLmpHhfg47YkBejaSqgLAgGEZXk8ylfW_emO7XDbbpGJFxuPT9VIAGhgJomGEZp32wCfCyZEpadmcGc28wyWmSMYNSv8U/s400/DSC02703.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5499631851887928978" /></a>Carnalishttp://www.blogger.com/profile/06035282296647782075noreply@blogger.com0